Biriyani is Mughal delicacy brought to Indians and since then it has become very popular among the people. It is being treated as a very luxurious food item that Indians use to have on occassions, special days and to treat people.
Biriyani is basically a gentle mixture of long grained basmati rice with chunks of flavoured chicken, mutton, potato, eggs, nuts, raisins and full of aromatic spices. Biriyani can be served with papad, salads, raita, lassi, etc. Whatever and however the way you like it. So let’s get started with the recipe.
Basically the biriyani is made in three parts. One goes with the preparations of the ingredients, the second with the making of biriyani masala and the third with the layering and making of biriyani. Let us list the ingredients that we will be needing for making biryani that serves four people.
Long grain basmati rice 500 grams.
Chunks of chicken 500 grams and put some cuts on it before marination.
Four eggs boiled and fried.
Two to three potatoes cut into large pieces blunched with some salt.
Curd 100 grams Onions chopped nicely three to four large pieces.
Ginger 1⅐ inch
Garlic 15-20 cloves
Jeera powder one tablespoon
Paprika powder 1 spoonSalt as taste
Garam masala ( elaichi, cloves, cinnamon, jaifal, nutmeg, bada ilaichi, star anise) powder
Milk one cup
Kesar 15-20 strands
Itar / biriyani essence
Preparation of rice– Into a pan boil some water with a little amount of salt and put the rice in and boil it till half along with the the garam masala ingredients without being powdered. Once the rice is half ton put off the flame and let the dice dry for some minutes. While, rice gets rid of the extra water we will be preparing our chicken for the biryani.
Preparation of chicken-We have to keep the chicken marinated with some curd, turmeric, salt, garam masala, ginger garlic paste, onion paste and rest it for half an hour. After that put some oil and ghee into heated pan. Now put the chopped onions and the marinated chicken into the pan and mix it for some time. Let it cook and keep checking. Put some water if needed. Once it’s done put off the flame and add some itar to it.
Preparation of biriyani-Basically the biriyani is made by layering the rice and chicken and putting it for cooking. Before that put some Kesar strands, garam masala powder, kewra jal two to three drops, rose water two to three drops, itar half tablespoon into the heated milk and to aside. Now keep the utensil in which Biryani is to be made and after that put two to three tablespoons of ghee and brush it all over. Now we are good to go to start the layering process of the biryani. The layering is to be done in four to five layers. Put some amount of rice and spread it on the bottom and now and a layer of eggs, the chicken curry which we have made before, the potatoes now put 3 to 4 tablespoons of milk mixture and cover it with some rice and repeat same process.
When you are done with the covering process at the extra amount of milk mixture to it from the top. This helped me and retain is moisture. Cover the top with some newspaper and then place the lid and put something heavy on the top so that the steam couldn’t get away. Cook it for about fifteen to twenty five minutes under low flame. After the above time put off the flame and leave it for thirty minutes. This will help biryani to regain its moisture and the desired texture.
Now open get rid off the newspaper and placing the lid give the pot a nice shake so that all the ingredients mixes properly. Your biriyani is ready to serve!
Here I’m sharing the recipe of my favourite side dish that I always make while I’m making biriyani. It enhances the taste of the biriyani more. Give it a try !
Raita recipe– To make this raita we’ll be needing one medium onion chopped, cucumber chopped nicely, half tomato chopped nicely, two hundred grams of curd, chat masala one teaspoon, rose water 2-3 drops, salt, jeera powder half tea spoon, red chilli powder half teaspoon. Mix all the ingredients properly and it’s ready to complement your biriyani.